Clafoutis with Thin Rhubarb is a rustic French dessert that beautifully combines the tartness of rhubarb with the creamy, custard-like texture of clafoutis. Light, slightly sweet, and simple to make, this dish makes the perfect treat for spring and early summer when rhubarb is at its freshest. It’s elegant enough for entertaining yet easy enough for everyday baking.
Why You’ll Love This Recipe
Seasonal & Fresh – Uses tart rhubarb for a refreshing flavor.
Custardy Texture – Smooth, creamy batter bakes into a soft custard.
Elegant but Easy – A French-inspired dessert that comes together quickly.
Perfect Pairing – Delicious with coffee, tea, or a light after-dinner wine.
Ingredients
- 1 cup thinly sliced rhubarb
- 3 large eggs
- ½ cup granulated sugar
- 1 cup whole milk
- ½ cup all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp unsalted butter, melted
- Powdered sugar, for dusting
Instructions
- Prepare the Rhubarb
Preheat oven to 350°F (175°C). Grease a baking dish with butter and scatter thinly sliced rhubarb evenly across the bottom. - Make the Batter
In a mixing bowl, whisk together eggs, sugar, and salt until smooth. Add flour and mix until combined. Slowly whisk in milk, vanilla, and melted butter until you have a silky batter. - Assemble and Bake
Pour the batter over the rhubarb in the baking dish. Bake for 35–40 minutes, or until puffed and golden around the edges but still slightly soft in the center. - Finish and Serve
Let cool slightly, then dust with powdered sugar before slicing. Serve warm or at room temperature.
Nutritional Information
Calories: ~210
Protein: 6g
Fat: 7g
Carbohydrates: 30g
Sugar: 18g
Fiber: 2g
Tips for Success
- Slice Rhubarb Thin – Ensures it softens perfectly in the custard.
- Use Whole Milk – Creates a creamier texture, though low-fat milk also works.
- Add Berries – A handful of strawberries or raspberries pairs beautifully with rhubarb.
Why This Recipe Works
The tart rhubarb balances the sweetness of the custard, while the simple batter creates a delicate, silky base. This contrast makes Clafoutis with Thin Rhubarb a dessert that feels both light and indulgent at the same time.
Clafoutis with Thin Rhubarb is a refined yet easy dessert that highlights the beauty of fresh, seasonal rhubarb. With its custardy texture and subtle sweetness, it’s a perfect way to bring a touch of French elegance to your table.
Clafoutis with Thin Rhubarb – A French-Inspired Delight
6
10
minutes40
210
kcalA French-inspired dessert featuring tart rhubarb baked in a creamy, custard-like batter — light, elegant, and perfect for spring.
Ingredients
1 cup thinly sliced rhubarb
3 large eggs
½ cup granulated sugar
1 cup whole milk
½ cup all-purpose flour
1 tsp vanilla extract
¼ tsp salt
2 tbsp unsalted butter, melted
Powdered sugar, for dusting
Instructions
- Prepare the Rhubarb
Preheat oven to 350°F (175°C). Grease a baking dish with butter and scatter thinly sliced rhubarb evenly across the bottom. - Make the Batter
In a mixing bowl, whisk together eggs, sugar, and salt until smooth. Add flour and mix until combined. Slowly whisk in milk, vanilla, and melted butter until you have a silky batter. - Assemble and Bake
Pour the batter over the rhubarb in the baking dish. Bake for 35–40 minutes, or until puffed and golden around the edges but still slightly soft in the center. - Finish and Serve
Let cool slightly, then dust with powdered sugar before slicing. Serve warm or at room temperature.
Notes
- Slice Rhubarb Thin – Ensures it softens perfectly in the custard.
Use Whole Milk – Creates a creamier texture, though low-fat milk also works.
Add Berries – A handful of strawberries or raspberries pairs beautifully with rhubarb.